In 2009 Men’s Health published an article claiming that soy causes “gynecomastia,” better known as man boobs. One, 60-year-old man developed some real man boobs and took himself to a gland clinic. It was discovered he was consuming ¾ gallon of soy milk a day. When told to stop drinking the soymilk, the man’s boobs…
Read more
All lecithin’s have release functionality in them. Some can be dissolved in oil or dispersed in water to act as a release agent on belts and conveyors. Du Pont has several lecithin’s in the Solec line that work in both oil or water based release systems. Food companies not only use lecithin as a release…
Read more
This year we have decided to introduce you to the benefits of soy, in order to remind the industry why soy is good for us as healthy humans, for feeding those who are hungry, and for saving our environment. Of course we also appreciate the opportunity to defend soy against some of those negative reports…
Read more
2015 could be called The Clean Year. The year we cleaned-up ingredient labels so consumers would know what each ingredient in our formulas is. This could be called the year that everything became “more real” and less processed. Perhaps consumers would celebrate how clean our labels are if they knew what they wanted in a…
Read more
Honey powders were developed to meet the needs of the food industry for a better way to store honey. Dried honey requires less storage space and stops the inherent waste and sanitation problems associated with liquid honey. It’s also a convenient way to store honey for prolonged periods of time to avoid crystallization of the…
Read more
In the highly competitive and price-sensitive world of fresh ground meat, shelf life can be crucial for profits. One or two extra days without unsightly browning can be the difference between a sale and a return to the manufacturer. Raw meat quality, clean processing and controlled atmosphere packaging remain keys to maintaining a good fresh…
Read more
When food formulators, marketers, and processors are challenged with requests for clean-label statements one of the most valuable ingredients in terms of functionality and cost-effectiveness may be designated for removal: Sodium Phosphate. Permitted at a usage level of no more than 0.5% in the final cooked processed meat, sodium phosphates are injected into whole muscle…
Read more
The SPI Group team has just returned from Chicago, attending IFT 15! Attendees that stopped at the Grande Custom Ingredients booth were treated to a high protein cucumber water, containing 10g of protein per 8 oz. This refreshing beverage featured Grande Ultra, a clean, neutral-flavored whey protein isolate. We also enjoyed the high protein maple…
Read more
Replacing eggs in food products is currently a hot topic in the food industry! Prices on whole egg and egg whites are continuing to increase as the Avian Influenza virus causes more chicken flocks in the US having to be destroyed. Eggs are used in a numerous food products for a variety of reasons. They…
Read more
Do you eat 3 square meals per day? Probably not, according to a recent Consumer Eating Behavior survey! Snacking is becoming a lifestyle! According to IRI data, only 14% of American consumers are eating 3 square meals per day. However, 28% of people say that they eat 4 -5 small meals per day. In addition,…
Read more
Recent Comments